Caramel Apple Pie Biscuits

When these were ready to eat, I sat munching and mulling over why I was reminded of something....something from years ago. And then it came to me: The Franklin Cider Mill in Michigan. Nothing better than fresh cider and donuts. And what donuts they made there! 

The Mill was completed in 1837, the same year in which Michigan gained its statehood. It hasn't changed much since the photo above, which going by the cars I'd say was in the 60's.

But back then, I never gave much thought to why these donuts were so much better than others we tried. Now I've figured out the difference. Nutmeg. Oh yes, these biscuits definitely have a delightful caramel apple taste, but that bit of nutmeg in the sugar on top...that's what gave them that extra oomph, reminding me of the cider mill's donuts.

Really, these were quite spectacular biscuits. They didn't rise as high as most biscuits, probably because of the weight of the apples, but who cares? Ambrosia. Fall. Cider mill memories. Homemade applesauce. A chill in the air. Homecoming. Red and gold maple leaves. All the things I remember from years ago, wrapped up in one little biscuit.

Clever girl, that Mandy from Lady and Pups.

Caramel Apple Pie Biscuits
From Lady and Pups

Makes: 7 small biscuits
1/2 cup granulated sugar
1/4 cup apple juice
1 1/2 cups of small-diced baking apple (about 2 small apples, I used Braeburn)
1/4 teaspoon sea salt
1/8 teaspooon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated nutmeg
1/4 cup apple juice (or apple cider)
1/4 cup heavy cream

For the dough:

1 1/2 cups all-purpose flour
3/4 tablespoon baking powder
1/4 teaspoon baking soda
5 1/2 tablespoons (80 grams) unsalted butter, very cold and diced
2 tablepsoons melted butter for brushing
1/4 cup granulated sugar + 1/8 tsp of freshly grated nutmeg for sprinkling

For the apple/wet ingredient:
In a sauce pot, bring 1/2 cup of granulated sugar and 1/4 cup of apple juice to a boil over medium heat.  Swirl occasionally and continue to cook until the liquid has evaporated and the sugar becomes a rich, dark amber color.  This will take a few minutes.  Then add the small-diced apples and continue to cook over medium heat.  The caramel will harden in contact of the cold apples, so stir with a spoon until all the caramel is melted again.  Cook until the liquid/juice from the apple has mostly evaporated, and the sauce slightly thickens again, approx 7 ~ 10 min.  You should have what looks like about 1/4 cup of liquid in the pot, and the apples should be almost translucent, like candied.

Stir in the sea salt, ground cinnamon, ground allspice, and freshly grated nutmeg.  Then add another 1/4 cup of apple juice and heavy cream.  Mix evenly then chill for at least 1 hour in the fridge until cold. This last is an important step. Don't proceed if the apple mixture is not cold.

For the biscuit:  
Preheat the oven to 425ºF

Whisk all-purpose flour, baking powder and baking soda in a large bowl (or you can do it in the food-processor).  Add the diced and cold unsalted butter, then with a pastry-cutter, cut the butter into the flour until the largest bit is about the size of a small pea (or pulse the food-processor until this happens, then transfer the mixture to a large bowl).  Add the chilled caramel apple/wet ingredient, then with a spatula, fold the mixture together until a wet dough forms.  The dough should be wet and sticky. (Mine was not wet and sticky, but held together perfectly so I didn't add cream.) If yours is too dry and won't hold together, add another tablespoon of heavy cream.

Transfer to a floured surface and pat into inch and a half (or however thick you make your regular biscuits) thickness. Cut the biscuits out with a small cutter, then transfer to a parchment-lined baking sheet.  Gather the scraps and cut again.  You should have about 6 ~ 8 biscuits.  Brush the top with heavy cream then baking in the oven until golden browned and puffed, approx 15 min.

Allow to cool for 20 ~ 30 min on a cooling rack.  Brush the tops with melted butter then gently press against the nutmeg-sugar until it sticks.  If you want to slice it open for ice-cream sandwich, use a serrated knife because these are quite delicate.


  1. They must be out of this world.
    I have made her blueberry chocolate cookies again and again..
    The way you cooked the apples must make them delicious..I made liquid caramel this week and this reminds me a bit of the process.
    I have to Pin these..they really do look fantastic..and nutmeg..is spot on w/ apples:)
    Thanks Barbara!

  2. They look divine. This recipe is really original. a great fall treat!



  3. Look absolutely delicious Barbara.
    Aww I love apples!

  4. Oh, Barbara, your biscuits look wonderful! What a perfect treat for fall.

  5. these look great and what lovely memories

  6. Hmmm... sounds yummy ! Love apples too & what a lovely memories.
    Blessings, Kristy

  7. Apple pie and biscuit...what a combination! They must have tasted heavenly.

  8. I love these biscuits, I would never guess they are full of apples!

  9. Apple pie and biscuits. What a treat. Funny, a pinch of nutmeg brings a bit of magic to many things, some of which one wouldn't normally think of such as mashed potatoes. Their cider must have been delicious too.

  10. Hi Barbara!
    I just have to ask you, was the Franklin Cider Mill also a flour mill? I ask because that building looks so familar to me. I'm sure I have seen it before, perhaps in one of my cookbooks? I think I have a Franklin Flour Mill leaflet around here somewhere. Just curious:)

    As for those biscuits, oh my goodness, yum!!! Nut meg is such an interesting ingredient. Used just at the right time, it makes all the difference in the world! Have you ever tried just a touch on cauliflower?

    I will be soooooo pinning these biscuits. All the tastes and smalls of Fall wrapped in such yumminess. Marion is having company in a few weekends. I think I'll bake these up for her guests:)

    Thanks so much for sharing, Barbara...

  11. These sound perfect for this season. They must have been amazing to taste. Thanx for sharing.

  12. Oh, I remember the glories of Fall in Michigan. We always went to a place called The Apple House for our cider and donuts. I will be trying this recipe Barbara.

  13. Dear Barbara, Beautiful biscuits to grace the Thanksgiving day table. Blessings, Catherine

  14. Oh my goodness, these sound wonderful!

  15. Oh gosh I can't wait to try these! Two of the Knight's favorites... apple pie AND biscuits!

  16. Barbara, these apple caramel biscuits sound and look fabulous...I can only imagine how they taste...yum!
    Enjoy your week :D

  17. this is unique! i've never had anything like what you've created here, but there's no doubt in my mind that i'd love them!

  18. the power of food on memory! I love this story of how the biscuit transported you to the cider mill in Michigan, and brought back the taste of those of-a-time donuts. (biscuit recipe looks terrific too!)

  19. If caramel apple is in the title then I am more than in love :D
    Gorgeous biscuits!

    Choc Chip Uru

  20. I am always looking for something to do with fall apples... this is a great idea, Barbara! Never tried a biscuit with anything in it but nuts or cheese... silly me!

  21. The flavor combination in these biscuits sounds delightful! I'm all about the apples right now but we don't need a big apple pie sitting on the counter tempting us either :)



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